• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Vegan Larder
  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes

    Summery Green Pasta

    Published: Jun 17, 2018 · Modified: Jun 16, 2020 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe

    This time of year is so fun in the garden, we have lettuces, herbs & peas galore, just waiting for us to pop down and pick some to make a salad or quick summer supper with. This pasta is full of yummy green things and just perfect for summery days!

    This year I was a little overenthusiastic with our lettuce planting, and we have LOADS (seriously. LOADS!!!)  I do this each year & I never learn. You see the seedlings look so dinky and cute, and I always worry we won't have enough. Spoilers. We ALWAYS have enough.

    This means we have been eating lots & lots of salad. Which is great, but I wanted to use more up than you can eat in just a salad and get a bit more creative, and was reminded of one of my other favourite summer dishes Petit Pois a la Francois, which uses lots of new season peas that are simmered with lettuce leaves. PERFECT.

    We also had a delivery of this AMAZING quinoa pasta which I wanted to try out for this June's Vegan Larder Subscription Box.

    The pasta is by Nomad Health, is 100% gluten-free (great for our celiac friends), and best of all, cooks super quickly AND tastes just like ordinary pasta. (oh- and is high in protein! yum!)

    Nomad Health Quinoa Pasta this recipe

    So, this gorgeous, summery green pasta was born.

    It has Little Gem Lettuce, Broad Beans, MangeTout (Snow peas) & a few Asparagus Spears that I was desperate to use up!

    I also chopped in some dill, which adds a lovely summer fragrance to the whole thing!

    You could just as easily use a whole butter lettuce or similar & frozen peas or shelled edamame beans in place of the broad beans & lettuce. The result will be just as delicious. And feel free to use whatever short pasta you love. (but do try the Nomad pasta if you have a chance, it's great!)

    Summer Green Pasta with Nomad Health

    📖 Recipe

    Summer Greens Pasta

    Summery Green Pasta

    Louise-Claire Cayzer
    Full of all the good green things that are in season in early summer! 
    No ratings yet
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dinner
    Cuisine Vegan
    Servings 4 people

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 1 medium leek - finely chopped
    • 1 medium whole lettuce (Gem or Butter lettuces are nice) - chopped into 2 cm strips (or two small Little Gem lettuces )
    • 1 cup shelled broad beans ( or edamame )
    • 1 handful Mangetout (topped and tailed & cut in half lengthways)
    • 5-6 spears Asparagus- stems finely chopped, heads left whole. ((you could leave this out, but it is nice!) )
    • 2 tablespoon olive oil
    • ½ cup white wine ( or mirin )
    • 5-6 sprigs dill (finely chopped)
    • 200 g pasta (if using the quinoa pasta)- or 300g if using normal pasta (The Quinoa pasta is super filling so you need less!)
    • Salt & Pepper to taste

    Instructions

    • Boil the water for the pasta
    • In the meantime, chop all your ingredients. 
    • In a large pan, sweat the leeks until they are softened
    • Add the lettuce & let it cook down for a minute
    • Add all the other ingredients and simmer for 3-4 minutes until the snowpeas/mangtout are just softening. 
    • By now your water should have boiled- Boil as per the instructions  (NB: the quinoa pasta needs only 3 minutes) 
    • Drain the pasta & add it all into the green pasta sauce. Mix Well. 
    • Season and add extra dill to garnish. 

    Notes

    This recipe is super delicious with the addition of Good Carma cheezy sprinkles to serve on top! (Spoilers.. also coming in the June box!) 
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    Summer Green Pasta Pinterest

    More Recipes

    • A white bowl of Green Pea Dip with Olives and extra peas on top with little leaves of mint and a drizzle of olive oil on top.
      Green Pea Dip with Olives and Mint
    • A bowl of tofu crispy crackers with a few spilled next to the bowl.
      Tofu Crispy Crackers (Healthy High Protein Chips)
    • A plate of white bean salad with peppers and olives with some smaller plates and extra dressing in a pot in the background.
      Easy Mediterranean White Bean Salad with Olives
    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Crispy Air Fried Oyster Mushrooms
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)

    Tofu Lover? These are for you...

    • A little bowl of vegan bacon bits with a jar of bacon bits in the background.
      Vegan Tofu Bacon Bits-Easy DIY Recipe!
    • A casserole dish with vegan tuna noodle casserole in it ready to eat.
      Vegan Tuna Casserole (Tu-no Noodle)
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free
    • A bowl of zucchini pasta ready to eat.
      Creamy Zucchini Pasta with Lemon Basil Sauce

    Vegan Dinner Inspo

    • A plate of spaghetti with vegan mushroom scallops on top. Next to the plate is a glass of white wine and half a lemon.
      Vegan Scallops with Garlic Pasta (King Oyster Mushroom)
    • 50 vegan asparagus recipes.
      50+ Vegan Asparagus Recipes
    • Collage of 4 recipes suited for a BBQ that are vegan.
      30+Yummy Vegan BBQ Main Recipes
    • A bowl of white bean puttanesca with a few olives on top ready to eat.
      White Bean Puttanesca - One Pot Recipe

    Craving something sweet?

    • Peach and Raspberry Cake with a slice cut on a plate ready to eat.
      Raspberry and Peach Cake- Dairy and Egg Free
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • Vegan Pineapple Upside Down cake ready to slice.
      Easy Vegan Pineapple Upside Down Cake
    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • Delicious Tofu Dessert Recipes

    Recipes you're all loving!

    • A large bowl of potato salad with peas, sugar snap peas, dill and pickles mixed through it. There is a large jar of dill pickles in the background.
      Dill Pickle Potato Salad (with no mayo!)
    • A bowl of asparagus and pea pasta salad ready to eat with some lemons in the background and a little jug of extra dressing in the foreground.
      Asparagus & Pea Spring Pasta Salad with Lemon Dressing
    • Cheesy Chickpea flour crackers in a bowl. The crackers are topped with poppy seeds.
      Crispy Chickpea Flour Crackers (with chia & flaxseed)
    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad

    Lovely Lentils

    • A plate of lentil salad with spiced roasted carrots ready to eat.
      Spiced Roasted Carrot and Lentil Salad
    • A bowl of lentil bolognese with spaghetti.
      Easy Vegan Lentil Bolognese Sauce
    • A bowl of lentil and tomato soup with some vegan cheese sprinkled over it, ready to serve.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • My Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What I Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Vegan Larder on the Cravings Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required